Creamy Chicken Mushroom Soup

Ingredients:
1 tbsp oil
8 ounces boneless, skinless chicken breast, cut into 1-inch chunks
2 tbsps butter
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 big bell pepper, diced
1/2 teaspoon dried thyme
3 cups water
1 small can button mushroom sliced
1 can cream of mushroom soup
salt and pepper
milk, optional

Procedure:
Heat oil in a large stockpot over medium heat. Season chicken breast with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Melt butter in the stockpot over medium heat. Add garlic, mushrooms, onion, bell pepper, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Add water. Bring to a boil. Add mushroom soup and milk. Boil for 5 mins. Serve immediately.

Hototay

Hototay is originally a rich and delicious chinese soup. I remember when I was little we use to buy the best tasting Hototay beside Maria Claris theater.

Ingredients:
125 g. of boiled or steamed pork meat or chicken
75 g. of boiled or steamed pork liver
3-4 boiled chicken gizzards
6-8 steamed dumplings (recipe and instructions here)
7-8 c.of meat or chicken broth
a variety of mushrooms (shiitake, abalone, oyster or straw), a few pieces of each kind
1 carrot, sliced
1/4 head of native cabbage
1/2 head of garlic, crushed and peeled
1 onion, peeled, halved and thinly sliced
2 eggs
1 tbsp. of cooking oil
salt and pepper to taste

Procedure:
Cut the pork meat and liver into thin slices. Cut into 1/4 x 2 strips. Cut the gizzards into thin slices.

Peel and cut the carrot into florets or rings about 1/8 thick.

Shred the cabbage.

If you are using shiitake mushrooms, cut off the stalks and slice the caps thinly. If you are using oyster, abalone and straw mushrooms, cut them in half.

Heat the cooking oil in a large saucepan or casserole. Saute the garlic and onions until fragrant. Pour in the broth. Add the carrots and bring to a boil. Season with salt and pepper. Add the meat, liver and gizzards and bring to another boil. Add the cabbage and let boil once more. Lastly, add the dumplings and the mushrooms. As soon as the soup boils again, count 5 seconds then turn off the heat. Add more salt, if preferred. Ladle immediately into a soup tureen. While still very hot, break two eggs on top of the soup. Stir in the eggs, breaking the yolks, and ladle into individual soup bowls immediately.

Mutya ng Cavite

This is the most popular specialty seafood soup of Josephine Restaurant in Cavite and this is our family recipe.

Mutya ng Cavite is Caviteñean dish made of milk, cream and assorted seafood somewhat similar to Fisherman's Stew.

This is my own recipe version of Mutya ng Cavite which I concocted myself so I can it eat in the comfort of my home.

Ingredients:
1/2 cup butter
1 white onion, chopped
2 cloves garlic, minced
2 cups broth
2 cups milk
150 grams white fish fillets
150 grams mussels, beards removed
150 grams squid, skin and ink sacs removed
150 grams shrimp, shelled and deveined
white pepper
2 tbsps oil, divided
3 medium size potato, cubed
1 green bell pepper, chopped
Grated cheese, about 1/3 cup or more


Procedures:

Boil potatoes in water. Set aside broth. In a pan, heat one tablespoon of the oil and sauté fillets until cooked. Remove from pan. Add remaining oil and sauté mussels, squid, and shrimp. Set aside.

In a pan, melt butter sauté onions, garlic and bell pepper. Stir in flour. Add potato broth and milk then bring to a boil. Transfer all the seafood to the soup mixture. Add grated cheese. Season to taste with white pepper. Serve.

Feel free to share your feedbacks if ever you decide to try to make this recipe.

Easy Wonton Soup

This is a very easy to make wonton soup. 

 

Ingredients:

For wonton filling:

1 small pack molo wrapper

1/4 chicken siomai filling

For soup:

1/2 cup frozen corn, carrots, and peas

1 egg

chicken broth

Salt and pepper

Procedure:

For wonton:

Mix all ingredients and place about 1/4 teaspoon on each molo wrapper. Set aside.

For soup:

Bring to boil chicken broth. Add frozen corn, carrots and peas. Salt and pepper to taste. Add wonton after 2 minutes add beaten egg. Serve immediately.

Watermelon Beef Short Rib Sinigang

Watermelon Beef Short Rib Sinigang is sinigang na baka with slices of watermelon. The watermelon blended well with the sour taste of paasim that its like tom yum. 

Ingredients:
4 tablespoons cooking oil
1 kilo beef short ribs
1 tablespoon garlic, crushed
1 white onion, chopped
½ of whole watermelon (medium-sized), cut into chunks
5-8 pieces native tomatoes, quartered
4 pieces Gabi, cut into chunks
4 cups water
2 tablespoons Maggi Sinigang Watermelon Surprise
1 bunch sitaw
1 bunch kangkong
Patis to taste
Pepper to taste

Procedure:
Heat 2 tablespoons of oil. Sear beef short ribs. Set aside.
In the remaining 2 tablespoons of oil, saute onion and garlic until translucent.
Add the beef, tomatoes, watermelon, gabi and water. Bring to a boil.
Reduce heat to a simmer and cook until beef is tender (about 1-2 hours).
Add sinigang powder mix and sitaw. Simmer until vegetables are cooked.
Add kangkong last. Season with patis and pepper.

#AllWeNeedIsMagic

Recipe Source: http://www.bitesized.ph/manam-style-watermelon-sinigang/

Sinigang na Bangus

Sinigang Na Bangus or milkfish in sour broth is an all time favorite dish of Filipino best eaten with rice.
 

Ingredients:
1 piece large bangus, cleaned and sliced into serving pieces
5 cups water
2 pieces tomatoes, quartered
1 medium onion, sliced
2 medium eggplants, cut into serving pieces (optional)
5 pieces string beans, cut into serving pieces (optional)
2 cups kamote leaves
2 crushed tamarind or 1 small pack Magic sinigang mix
1 tsp salt or Magic isda


Procedure:

In a casserole, bring water to a boil. Add the bangus, tomatoes, and onion and simmer for 10 minutes. Add the tamarind powder and salt to taste. Add the eggplant and string beans and simmer for another 5 minutes. Remove from heat, add the camote leaves, and let stand covered for 5 minutes.

#AllWeNeedIsMagic

Pork Sotanghon Soup

Pork Sotanghon Soup is a Filipino style bean thread noodle soup using ground pork.

Ingredients:

1 bunch bean thread (sotanghon)

1/2 onion, minced

½ cup ground pork or left-over bola-bola, mashed

6-8 pieces fish balls, sliced (I prefer Dodo brand)

chicken broth

salt and pepper

1 fried scrambled egg, sliced

fried garlic

green onions (optional)

Procedure:

Soak the bean thread in hot water. Drain.

Saute onion and add ground pork. Add broth, salt and pepper. Bring to a boil then add fish balls. When fish balls starts to float add sotanghon. Let it boil and turn off heat.

To serve, garnish with green onions, sliced scrambled egg, pepper, fish sauce and fried garlic to taste.

Easy Noodle Soup

This is an easy noodle soup you can cook and serve. 

Ingredients:

1 bundle noodle

1 medium size carrot, sliced

1 small taiwan pechay, removed from stalk

6-8 pieces Dodo Fish Balls, sliced

5-8 pieces, baby corn sliced into 2

shiitake mushrooms

chicken breast, sliced

chicken broth

sesame oil

salt and pepper

Procedure:

Bring chicken broth to a boil. Add carrot, baby corn and shiitake mushrooms. Just when they are about to be cooked add pechay and fish balls. Add sesame oil then salt and pepper to taste. Place enough cooked noodle in a serving bowl add broth and arrange carrot, pechay, mushroom, chicken breast and fish balls on top. Serve.

Sinigang Na Ulo Ng Salmon

 Photo c/o flickr

   

Ingredients:  

    1 pc salmon fish head

    3 pcs string beans (cut 3 inches approx)

    1 pcs medium tomatoes (quartered)

    1 pcs of egg plant (sliced)

    2 small raddish (sliced)

    1 bunch Kangkong leaves

    1 tbsp ginger slices

    1 medium onions (quartered)

    1 small pack of sinigang mix

    1 liters of water

Procedure:

In a large sauce pan, boil water and onions & ginger then add fish and cooked for 5-10 minutes. Add the rest of the ingredients except for the kangkong and cooked for about 2-3 minutes. Do not over cook the veggies.  Add the kangkong last. Shut off the heat and let the pan simmer. Serve hot.

Clam Chowder

Decided to try a complicated recipe today but you can use canned clams if you want.

Clam Chowder a rich soup containing clams with potatoes and onions.

Ingredients:
3 cups fresh clams
1 can creamy mushroom soup
2 cups cream
2 white onions, chopped
4 potatoes, cubed
1 cup celery, chopped
2 slices bacon, minced
1 bay leave 1 tbsp thyme
2 tbsp butter

Procedure:

For clams:

Wash clams, soak it to remove the sand. Boil about 5 cups of water, add a tsp salt, boil clams for a few minutes until the shells open and remove the clams. Reserve the water to use as stock in the soup but strain it to remove any residual sand. Remove clams from shell and minced it.



For soup:

Heat butter in a pot. Sautee the bacon in medium heat. Sautee onions until softened. Add potatoes and after a few minutes add clam stock. Simmer till the potatoes are softened.

Add in the canned soup and cream. Stir. Do not let it boil.

Add in the herbs, celery and simmer for a few minutes, making sure it doesn’t boil.

After about 5 minutes of simmering, add in the minced clams. Let it simmer for another five minutes and immediately serve. If you do not plan to serve yet, do not add the clams yet. Just turn off the heat and let it stand covered. When you are about to serve, turn on medium heat, add the clams, stir and let it simmer for five minutes or so. Serve ith sourdough bread.

Serve with sourdough bread.

Sinigang na Karne sa Labong ng Kawayan

This is my favorite sinigang with bamboo shoots eversince my childhood. 

Sinigang na Karne sa Labong ng Kawayan a unique way of sinigang with bamboo shoots. This one of the specialties in Cavite.


Ingredients:
7 cups rice wash or water
1/2 kilo beef with bone, cut into cubes
a dozen pcs tamarind (Sampaloc)or calamansi juice
1 large onion, quartered
2 tsps iodized rock salt
5 pcs okra
150 grams freshly sliced labong sa kawayan (bamboo shoots)
1 bunch kangkong, washed and individual leaves separated
1 finger pepper
1 tbsp fish sauce
salt and pepper


Procedure:
Boil tamarind to soften. Pound and strain all juices and set aside.
In a large thick-bottom casserole, put 2/3 of rice wash and beef. Cover. Bring to boil (remove scums as it arises). Put the next-three ingredients. Cover back on. Bring to boil. Then, decrease fire to low, simmer gently for an hour.
Remove ends of okra. Put in a medium bowl filled with water the leaves and tender stalks of kangkong. Set aside.
Increase fire to medium-high, add the okra, bamboo shoots, fish sauce, tamarind juice and the rest of rice wash. Mix. Cover and simmer. Add in kangkong leaves. Serve hot.

Sopa de Fideos

To start the new year this blog is sharing our version in Cavite City of something similar to beef mami.  

Fideos or Sopa de Fideo is originally a Mexican noodle soup.

Ingredients:
1 cups ground beef

1 onion, minced

2 cloves garlic, minced

1 bundle fideos

4 cups water

patis, pepper or vetsin to taste

Procedure:

Fry the garlic in hot oil till slightly browned. Saute the onions, add the beef, some salt and stir to blend well adding 1/4 cup water. Cover and cook for 15 minutes. Now add the rest of the water and simmer gently. Add fideos. Season with patis, pepper or vetsin.

Sinigang na Hipon

Sinigang na Hipon is a famous Philippine soup dish composed of shrimp and vegetables. These is cooked in a sour broth usually tamarind.

Ingredients:

1/2 kilo Shrimp

1 small pack Sinigang Mix

1 medium onion (diced)

1 medium tomatoes (diced)

1 piece radish (sliced)

1 small bundle stringbeans or okra

1 small bundle kangkong (cut into 2″ long)

2 pieces green pepper

4 cups ricewash or water

patis to taste (fish sauce)

Procedure:

In a casserole, boil rice wash or water, sinigang mix, onions, tomatoes and radish. Lower fire. Add in shrimps, okra, kangkong and green pepper. Simmer for 5 minutes. Season with patis. Serve hot.

Nilagang Baboy

Nilagang Baboy is a traditional Filipino dish wherein pork meat is boiled in water with vegetables of your choice.

Ingredients:

1 kg pork belly or any part

1 large onions, quartered

1 bundle pechay

1/2 medium head cabbage, quartered

3 medium potatoes, quartered

pepper or peppercorn

fish sauce

water

cooking oil

Procedure:

In a large pot, sauté the onions. Add the pork ground pepper, water and bring to a boil until meat is tender (add more water if necessary). Once the meat is tender, add the potatoes cook for ten minutes then add the cabbage, pechay and simmer for five minutes. Season with fish sauce and serve.

Potato Chowder

This is my all time favorite home-made chowder who's recipe we got from a cookbook. I love cooking this on special occasions. Just before we change to a brand new year thought of sharing its recipe.


Potato Chowder is a simple soup with potatoes, onions, bell peppers and milk thickened. It can be served with crackers or bread.

Ingredients:

2-3 large potatoes, diced
2 cups boiling water
2 chicken bouillon cubes
2 tbsp butter
1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
2 tbsp flour
2 cups milk
1 tsp salt
1/8 tsp pepper
half bar quickmelt cheese or cheddar cheese

Procedure:

Cook potatoes in boiling water until tender. Drain, saving cooking water. Dissolved bouillon cubes in hot liquid.

Melt butter in saucepan. Add onion and bellpepper. Cook while stirring gently for 3 minutes. Sprinkle flour and let bubble. remove from heat. Add milk and potato water. Stir in salt and pepper. return to moderate heat and cook until boiling and smooth, stirring constantly. Turn heat to low and simmer 2 minutes. Add cheese and stir until cheese us melted. Stir in potatoes and heat well. Serve hot.

Sinigang na Salmon sa Miso

Sinigang na Salmon sa Miso is a Filipino soup with sour broth and salmon. This is my all time favorite version of fish sinigang.



Ingredients:
400- 500 grams salmon strips
2 tomatoes, diced
1 stalk pechay baguio, removing the roots and cutting into 2 inch strips
1 pc medium labanos (radish), sliced thinly
1 pack Sinigang sa Miso mix (for authentic miso, use about 1/4 cup + 1 cup of tamarind extract)
1 pc long green chillies
3-5 cups water
fish sauce to taste


Procedure:
Bring water to a boil and add the onion, tomatoes, labanos and green chillies. Simmer for 2 minutes. Add salmon strips and pechay baguio. Simmer for another 2 minutes. Season with fish sauce to taste. Serve hot with rice.

Sinampalukang Manok

Today I am sharing the recipe of one of my all time fave chicken dish.

Sinampalukang Manok is one of the oldest traditional Filipino recipe. It is sour soup made with chicken and flavored with young tamarind leaves The young tamarind leaves aside from the juice of unripe tamarind fruits gives it a unique distinct sour taste.

Ingredients:
1/2 kilo chicken, cut into serving pieces
2 tbsp. cooking oil
3 cloves garlic, minced
1 large onion, sliced
1 cup sliced baguio beans
2 medium-size tomatoes, sliced
fish sauce to taste
3 cups water
3 tbsp tamarind soup base
1 cup tamarind leaves

Procedure:
Saute garlic in cooking oil until golden brown, add the onion and tomatoes.
Add the chicken, stir fry and season with fish sauce.
Add water and bring to a boil.
Simmer for almost 20 minutes until chicken is tender.
Add baguio beans. Cover and cook for 2 minutes.
Add tamarind leaves and tamarind soup base, bring to a boil then turn off the heat. Serve hot with rice.

Misua sa Patola

Miswa sa Patola is a Filipino soup made with patola, hibe or shrimps and miswa noodles.



Ingredients:
1 medium sized patola, peeled and sliced
3 cloves garlic, minced
1 small white onion, sliced
1 pack hibe or 100 grams peeled shrimps
2 pieces misua noodles
4 cups water w/shrimps juice
salt and pepper to taste
2 tbsp cooking oil

Procedure:
Saute garlic until brown and add onion. Add hibe, patola and misua. Cook for a minute. Pour in water and bring to a boil. Season with salt and pepper to taste.

Bulalo

Bulalo is a stewed beef bone marrow wherein the beef leg bones with marrow are boiled for long hours until the ligaments and meat just falls apart when you are eating it.


Ingredients:1 kilo beef shank (with bone and marrow) , cut in chunks
1 small head cabbage, quartered
1 small pechay
1 large onion, quartered
3 cloves garlic, crushed
2 pcs large corn, cut into 3 pieces each
1 tablespoon peppercorns
Salt to taste
Fish sauce

Procedure:
In a stock pot, simmer the beef shank with salt, onion, and garlic for at least two hours and a half. Remove the scum that rises above the soup. Add more hot water if necessary. When beef is fork tender, add the corn, and peppercorns. Let stand for 5 minutes. Add cabbage and pechay. Flavor with fish sauce according to taste.

Serve hot with a mixture consisting of soy sauce and calamansi juice.

Almondigas

This is one of the famous miswa soup dish in Cavite and only pure bred Caviteño knows its called "Almondigas" while in latin countries where it originated it is called "Albondigas."

Almondigas is a soup dish made of meatballs and miswa with greens onions. 

Ingredients:

For the meat balls :

1/2 kilo of ground pork
1/2 carrot, grated or finely chopped
1 onion, finely chopped
1/2 tsp of salt
1/4 tsp of pepper
1 egg, lightly beaten
2 tbsp. of all-purpose flour
3/4 cup of cooking oil

For the soup :

5 cups of meat broth or hugas bigas
3 cloves of garlic, crushed
1 onion, sliced
salt and pepper (if broth is unsalted)
2 bundles of misua
kinchay, chopped or green onions
patis, to taste

Procedures:

Mix together all the ingredients for the meat balls, except the flour. Form into balls about 2 inches in diameter.

Heat a wok or skillet. Pour in the cooking oil until it starts to smoke. Roll each meat ball in flour and fry in hot oil, rolling the balls around in oil to brown evenly. Once lightly browned, remove from the wok or skillet and drain on paper towels.

Heat a large saucepan or casserole. Transfer 1 tbsp. of cooking oil from the skillet or wok. Saute the garlic and onion until the onion is soft. Pour in the broth. Bring to a boil. Add the meat balls. Lower the heat, cover and simmer for 10 minutes. Adjust seasonings, as needed. Turn off the heat. Add the misua and cover for another 5 minutes. Transfer to a soup bowl and top green onions. Serve hot.